Press the firm tofu to remove excess moisture and crumble it into bite-sized pieces. Dice the onion, bell peppers, and tomatoes, and finely chop the green chilies.

Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and fennel seeds, cooking for about 30 seconds until fragrant.

Add diced onions and chopped green chilies, cooking for about 5 minutes until onions are translucent. Stir in grated ginger and minced garlic, cooking for another 1-2 minutes.

Toss in diced bell peppers and tomatoes, cooking for an additional 1-2 minutes until softened.

Carefully crumble the tofu into the pan, mixing everything thoroughly and cooking for about 2-3 minutes.

Remove from heat, stir in fresh coriander and lemon juice, and add ground cinnamon if desired. Serve warm.